For several months now, I've been trying to find the perfect oatmeal raisin cookie recipe for M. Oatmeal raisin cookies are his absolute favorite and I wasn't going to stop trying recipes until I'd found THE one. I tried this one, from Williams-Sonoma, first. It was just okay. My second attempt was this recipe. The flavor was good, not great, and the texture was just a bit off.
While asking for recipe opinions for try number three, Katie suggested adapting the recipe from the back of the Craisins bag. Since I always trust Katie's recommendations, I tried the recipe. M and I are so glad I did. Because readers, I'm here to officially announce that I've found the perfect oatmeal raisin cookie recipe! Hooray! Thanks, Katie. The smile on M's face when he took his first bite was fantastic!
Oatmeal Raisin Cookies
suggested by Katie of Good Things Catered
adapted from Craisins recipe
printer-friendly recipe
Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
generous 1 1/2 c. oatmeal
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1 c. (give or take, to taste) raisins
Directions:
1. Preheat oven to 375 degrees and line two baking sheets with Silpat, parchment, or foil, dull side up.
2. In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about three minutes, while you gather other ingredients.
3. In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
4. To butter and sugar, add eggs, one at a time, beating to combine well after each addition. When combined, add vanilla.
5. Stop mixer, scrape down the sides of the bowl and turn back on lowest setting. Add oatmeal mixture, then raisins, beating just until barely combined.
6. To form cookies, either use a standard-sized cookie scoop or use your fingers (it's messy!) to pick up loose balls of dough about 2 to 2.5 inches in diameter. Place onto baking sheets at least two inches apart (Katie places 11 cookies on each sheet, dividing dough into 22 cookies total). If you have leftover raisins, top each cookie with a couple.
7. Place in preheated oven and bake for 10-11 minutes.
8. Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone. Let cool five minutes on cookies sheets and then place on wire racks to cool completely before serving.
one year ago: cranberry ginger scones
two years ago: shrimp fra diavolo
While asking for recipe opinions for try number three, Katie suggested adapting the recipe from the back of the Craisins bag. Since I always trust Katie's recommendations, I tried the recipe. M and I are so glad I did. Because readers, I'm here to officially announce that I've found the perfect oatmeal raisin cookie recipe! Hooray! Thanks, Katie. The smile on M's face when he took his first bite was fantastic!
Oatmeal Raisin Cookies
suggested by Katie of Good Things Catered
adapted from Craisins recipe
printer-friendly recipe
Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
generous 1 1/2 c. oatmeal
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1 c. (give or take, to taste) raisins
Directions:
1. Preheat oven to 375 degrees and line two baking sheets with Silpat, parchment, or foil, dull side up.
2. In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about three minutes, while you gather other ingredients.
3. In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
4. To butter and sugar, add eggs, one at a time, beating to combine well after each addition. When combined, add vanilla.
5. Stop mixer, scrape down the sides of the bowl and turn back on lowest setting. Add oatmeal mixture, then raisins, beating just until barely combined.
6. To form cookies, either use a standard-sized cookie scoop or use your fingers (it's messy!) to pick up loose balls of dough about 2 to 2.5 inches in diameter. Place onto baking sheets at least two inches apart (Katie places 11 cookies on each sheet, dividing dough into 22 cookies total). If you have leftover raisins, top each cookie with a couple.
7. Place in preheated oven and bake for 10-11 minutes.
8. Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone. Let cool five minutes on cookies sheets and then place on wire racks to cool completely before serving.
one year ago: cranberry ginger scones
two years ago: shrimp fra diavolo